Spicy mixed-up seafood noodle soup

Jjamppong 짬뽕

Today I’m introducing you to jjamppong, a spicy noodle soup full of seafood, meat, and vegetables. As you see from the video, it’s made with a lot of different ingredients, which makes it a hearty, filling meal, served spicy steaming hot.

This is a Korean Chinese dish, developed by Chinese immigrants living in Incheon, Korea and adapted to Korean tastes. Jjamppong and jjajangmyeon (noodles with black bean sauce) are common dishes for Korean Chinese delivery. They are usually served in huge portions and both use the same noodles.

The key to this recipe is in the delicious, savory, anchovy and kelp stock. I learned this tip from the owner of a Korean grocery store when I lived in Columbia, Missouri many years ago. His wife was very kind, and one day when I stopped by the store she invited me to go into the back room where her husband was making jjamppong. I had never heard of anyone making jjamppong at home before, everyone orders it from Chinese restaurants. But he showed me how he made his stock, and in what order everything should be cooked, and for how long. He was a real gourmet and his jjamppong was delicious. I’ve used his recipe ever since.

Many years later, when writing the jjamppong recipe in my book Maangchi’s Real Korean Cooking, I wanted to get a few details from him. I hadn’t talked to them for a long time, but looked up their store online and called them. She recognized my voice right away! But she was too busy with customers to talk much, so she asked me to call her in a few hours.

But I forgot to call her and eventually my book was published and life went on. Much later I remembered her and called her again. The number didn’t work anymore. I Googled the store and found her obituary in the local paper, she had passed away! Her husband must have retired, because their son took over the store. I feel sad about not calling her back!

I’m grateful that she invited me to have jjamppong that day, so now I can pass this recipe along to all of you. It’s a little modified from the one in my cookbook because I simplified a few things, but it’s still delicious! I hope you enjoy it!

Serves 2


For stock:

  • 1 ounce of large dried anchovies (about 24 anchovies) with the heads and guts removed
  • 1 piece (about 6×6 inch) dried kelp
  • 12 cups water


  • 1 daepa (large green onion), or 4 green onions, cut into 2 inch length
  • 2 ounces leek, washed and cut into ½ x 2 inch strips
  • 4 ounces bok choy, washed
  • 3 large cabbage leaves (about 3 ounces), cut into bite-size pieces
  • 4 ounces onion, sliced
  • 1 small carrot, peeled and cut into 2-inch strips

Seafoods and meat:

  • 8 mussels, scrubbed, debearded, soaked in salted water for a few hours, and washed
  • 4 large shrimp, shelled and deveined
  • 4 ounces squid, just the body with guts removed and sliced into rings
  • 24 small clams (optional), soaked in salted water for a few hours, and washed
  • 4 ounces of thinly sliced beef (or pork or chicken), cut into bite-size pieces

Noodles and seasonings:


Make stock:

  1. Combine the water, anchovies, and kelp in a large pot. Cover, and cook over medium-high heat for 20 minutes.
  2. Reduce the heat to low and cook for another 20 minutes.
  3. Strain the stock and you will have 8 to 10 cups’ worth. Set aside.

Make the hot pepper flakes mixture:

  1. Combine 2 tablespoons of hot pepper flakes and 1 teaspoon toasted sesame oil in a small bowl.
  2. Mix with a spoon until well incorporated. Set aside.

Make jjamppong:

  1. Heat a large wok (or pot) over high heat. Add the vegetable oil, garlic, ginger, and stir about 20 seconds with a wooden spoon until the garlic starts to turn a little crispy.
  2. Add the beef and stir until slightly cooked.
  3. Clear a spot in the wok by pushing the garlic, ginger, and the meat to the side. Tilt the wok so that the excess vegetable oil slides into the cleared area. Put 3 tablespoons hot pepper flakes into the hot oil and stir and mix with the wooden spoon for about 1 minute, until it creates a smoky flavor but not long enough to burn. Then stir everything in the wok together into the hot oil.
  4. Add green onion, leek, cabbage, and onion and stir for 3 to 4 minutes until the vegetables are wilted.
  5. Add 6 cups stock and all the seafoods and bok choy. Cover and cook 7 to 8 minutes until the mussels and clams are open and the shrimp and squid are well cooked.
  6. Stir in the fish sauce, kosher salt, and the reserved hot pepper flakes mixture. Cover and let it simmer over low heat.

Meanwhile, cook the noodles:

  1. Bring a large pot of water to a boil. Add the noodles and stir a few times so that they don’t stick to each other.
  2. Cover and cook 5 to 8 minutes until tender but still chewy.
  3. Strain and rinse the noodles in cold running water to make them nice and chewy.

Put it together and serve:

  1. Heat up the soup over high heat.
  2. Divide the noodles into individual serving bowls. Add the soup over top and include cooked seafood, vegetables, meat over top of the noodles. Serve right away.

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  1. Maangchi New York City joined 8/08 & has 12,047 comments

    I hope your jjamppong turns out great! You can use beef or chicken instead of pork.

  2. I am making this dish tomorrow! I already have a frozen squid thawing in my refrigerator. I was wondering, what part of the pig is good for this? I don’t usually buy pork because I don’t like the taste of it in American cooking, but I am going to try it for this recipe in case using pork instead of an alternative adds to the flavor of the dish.

  3. Sally Dewi Mulyadi Tan& has 2 comments

    Hi… I can’t view the video…

    Thanks Maangchi for posting jjambong recipe. I love to eat this.

  4. Yum! homemade knife cut noodle soup, can’t wait to see you post this receipt. Anyway thank you so much.

  5. Maangchi New York City joined 8/08 & has 12,047 comments

    Esther Kim,
    Wow fast! You already made Jjamppong! Soon you are going to be mom! Take care yourself! : )

    Thank you for your nice comment!

  6. You are absolutely amazing as always!!!! Thank you for doing two versions!!!

  7. Esther Kim& has 2 comments

    By the way, I’m currently 7 months pregnant and I wish you were my mom to cook all these wonderful home cooked meals.. :)

  8. Esther Kim& has 2 comments

    Hello Mangchi! I’ve recently discovered your site and it’s been soo much fun & helpful to look through all your cooking! I just tried your jjang ppong receipe and I LOVED LOVED LOVED it!! My husband loved it so much that he was very impressed! So I told him that I would give all the credit to you~ ^^ Keep up the good work and i’ll make sure to pass your inf to all of my friends~

  9. Maangchi New York City joined 8/08 & has 12,047 comments

    oh, yeah? Nice! Update me how your jjamppng turns out. Thank you very much!

    Judy Lee,
    I think you should buy the noodles I use in the video recipe. The taste of Jjamppong noodles is a little different from the taste of homemade knife cut noodles.

    I will post homemade knife cut noodle soup (“kalguksu” in Korean)later.

  10. Judy Lee& has 1 comment

    Hey Maangchi,
    Do you have a receipt for home make korean noodle for this jjamppong receipt, because this will taste even better!!

    Thank you

  11. I cannot wait to try this! I have been searching for this for such a loooooonnnng time! gamsahamnida!

  12. Maangchi New York City joined 8/08 & has 12,047 comments

    Sylvia, Jae,and VB
    Let me know how your jjamppong turns out later.

    Yes, my left wrist is getting better and better. Thank you! You have all ingredients except hot pepper flakes for this recipe? Wow! Then you can make non-spicy jjamppong now. : )

    I see many people use the pancake mix these days. Good!

  13. Hey Maangchi!

    I am so sorry to learn abt yr injury but I guess it must be better now coz u made that awesome Jjamppong. I could just salivate looking at the spicy version and I hv all the ingredients except the pepper flakes .. ….. URKSS!!!!! I want to scream!!!!

    Anyway, I wanted to tell u that I got some pancake flour premix fm this company http://www.cj.co.kr (no MSG) and I think it tastes nicer coz it is seasoned flour…hehhehehe…… my computer is down so I won’t be able to tk photos of my pancake this time……. but I will surely do so when I get my computer back (my photography software and stuffs are connected on that computer).

    Tk care, VB

  14. I am really looking forward to making this now. My friends at school have been clamoring for Jjaamppong! Thanks!

  15. Sylvia joined 9/08 & has 78 comments

    Can’t wait to try this recipe.
    Thank you again for doing all this for us.
    Have a happy Thanksgiving.

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